Pickled fish

SAFARI Vinegar
Cooking: 20 mins, Chill/rest/proof: 8 hrs
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While pickled fish may be traditionally associated with Easter, it can certainly be enjoyed anytime of the year.

By Independent Contributor February 22 2023
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Ingredients (21)

250 ml water
500 ml Safari Organic White Wine Vinegar
1 tbsp cape malay curry powder
1 tbsp fish masala
2 tsp turmeric
2 tsp black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
6-8 allspice
2 tsp salt
6-8 bay leaves
1 tbsp fresh ginger — finely grated
150 g sugar
4 large brown onions — sliced into rounds
1 kg kingklip — cape whiting, or another firm white fish
1 cup flour
1 tsp salt
1 tsp turmeric
vegetable oil — for frying
fresh white bread — to serve
apple and cabbage slaw — to serve
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In a large pot over medium heat, combine the water and Safari Organic White Wine Vinegar.

Add the curry powder, masala, turmeric, peppercorns, coriander seeds, cumin seeds, allspice berries, salt, bay leaves,
ginger and sugar. Bring to a simmer.

Add the onions, stir and cook for 5 minutes until just tender. Switch off the heat and set aside.

Cut the fish into ± 5cm pieces. Whisk together the flour, salt and turmeric. Take the fish pieces and dust them in the
seasoned flour.

Heat a little neutral frying oil in a large frying pan for shallow frying. Fry the fish in batches until lightly golden and just
cooked through. About 2 minutes per side. Remove from the oil and place on a rack lined with paper towel. Once
drained, place in a large glass or ceramic dish. (Something non-reactive)

Pour the onions and pickling liquid over the fish. Allow to cool and then wrap up or place a lid on the dish.

Leave to pickle in the fridge overnight and allow the flavours to develop.

To serve: Spoon pickled fish over a chunky slice of fluffy white bread. Drizzle over plenty of the curried Safari Vinegar

Serve with slaw on the side and enjoy!

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